WINTER VEGETABLE SALAD WITH QUINOA AND TOFU

Serves 4 to 6.

Note: This hearty salad is a meal in a bowl. Delicious warm or at room temperature, the entire dish can be made several hours before serving. You can substitute 1 cup of any cooked grain (farro, barley, brown or wild rice) for the quinoa. You can substitute 1 cup of any cooked, cubed chicken or pork for the tofu. If you can find a black radish, use a single one with this salad instead of the usual variety. From Beth Dooley.

Salad:

• 1 c. water

• 1/2 c. quinoa (see Note)

• 14-oz. pkg. extra-firm, water-packed tofu, rinsed and cut into 1-in. cubes (see Note)

• 2 to 3 tbsp. vegetable oil, divided

• Pinch red pepper flakes

• 2 medium carrots, cut into 1/4-in. coins

• 2 parsnips, cut into 1/4-in. coins

• Several radishes, cut into 1/4-in. dice (see Note)

• 1 rib celery, diced

• 1/4 c. chopped cilantro or parsley

Vinaigrette:

• 3 tbsp. fresh lime juice

• 1 garlic clove, minced

• 1/2 tsp. sugar

• 1/4 tsp. salt or to taste

• Pinch ground black pepper

• 1/4 c. olive oil

Directions

Preheat oven to 400 degrees.

In a small saucepan, bring 1 cup water to a boil and add the quinoa. Reduce heat and simmer until the grain is tender, about 12 to 15 minutes. Remove and drain off any excess water and set aside.

Pat the tofu dry with a paper towel and toss with 1 tablespoon vegetable oil and a pinch of red pepper flakes to coat. Spread out the tofu on a baking sheet so the cubes are not touching. Roast in the oven until the cubes get puffy and brown, about 12 to 15 minutes. Remove and set aside.

While the tofu is roasting, toss the carrots and parsnip with the remaining 1 to 2 tablespoons oil and spread out on a baking sheet. Roast in the preheated oven until they are tender and slightly browned, about 10 minutes. Remove and set aside.

To make the vinaigrette, in a small bowl whisk together the lime juice, garlic, sugar, salt and pepper. Then whisk in the 1/4 cup olive oil. Set aside.

Toss together the quinoa, tofu, roasted vegetables, radish, celery and cilantro with enough dressing to coat. Serve warm or at room temperature.

Nutrition information per each of 6 servings:

Calories 270 Fat 18 g Sodium 130 mg

Carbohydrates 20 g Saturated fat 2 g Calcium 146 mg

Protein 9 g Cholesterol 0 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, ½ medium-fat meat, 3 fat.